This recipe is part of our Lazy Sourdough Bakery Course. If you are not across that, it is time to join us! We have so many great recipes in there and this is just one of the stunners that will help you use up your discard. If you are all about no waste, this course if for you! Natural yeast, no waste, made from scratch, easy, additive free, delicious, breads and so much more.
But I digress, this flatbread recipe can serve you in so many ways, think Sourdough Gozleme, Savoury Lamb Flat Bread, Thai Chicken Salad to name a few. I love these smothered in salted butter with a good dollop of Old Fashioned Lemon Butter. Hard to pass up, then think Chocolate Hazelnut Spread (Notella) in the middle, just warmed up a little. SO good.
Anyhoo, get on over there and join the course. You will be discarding and flatbreading in no time!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 250 Grams sourdough discard, room temperature
- 95 Grams whole milk
- 45 Grams Greek style yoghurt
- 360 Grams Bakers or Strong Flour BUY
- Generous Pinches Pink Salt Flakes BUY
- Extra Virgin Olive Oil (EVOO) for frying (or use a pizza stone in the oven) BUY
Place all ingredients into the Thermomix bowl and blend 10 sec/speed 6. Check consistency, it should be pulling away from the sides of the bowl.
If you need to add a little flour to make it form an easy workable dough, start with 10g and blend further 6 sec/speed 6. The dough texture can vary depending on your discard texture and age.
Knead the dough on a floured silpat mat into a tight ball, wrap and rest for an hour before dividing into 12 equal pieces. Roll into rounds. Heat an oiled frying pan to a medium high heat and fry the flatbreads on both sides until puffy and well cooked. Serve hot or cool before freezing.
Alternatively use in recipes as directed.
This recipe can be seen if you sign up for the related course. Join the course to get access!